Improvement in the manufacture of wine



,UNITED STATES iMPRovEMENT'iN THE MANuFAcruRE oF wine.

Specification forming part of Letters Patent No. 139.757, dated June 10, 1873; application filed]` February 3, 1873. 1

To all whom it may concern:

Be it known that I, JOHN C. BAXTER, of the vcity and county of Washington, in the District of Columbia, have invented a certain new and Improved Wine, to be manufactured from oranges or lemons, ofwhich the following is a specification, reference being had to to the accompanying drawings, in which- Figure l represents a vertical section of a boiler suitable for carrying the boiling part of my operation into eii'ect, and Fig. 2 a plan of the same with the cover removed. Fig. 3 represents a plan of a modified form of boiler, and Fig. 4 a vertical section of the same.

My invention relates to the manufacture of wine for medical and other1 purposes from that class of fruit of which the orange, lime, and lemon are the representatives; and it consists in first cooking or boiling the fruit, or in digesting it with steam, in order to extract its essential oils and aromatic principles before subjecting it to vinous fermentation., thereby increasing its qualities as a febrifuge and as a pleasant stimulant for invalids.

`In preparing to manufacture the wine the fruit is carefully selected, all that is unsound and imperfectly ripened being rejected. The

fruit thus selected is then either bruised or otherwise cut tohpieces and transferred to a large boiler or vat into which the end of a steampipe is introduced, and allowed to remain there until thoroughly cooked or digested, after which itis allowed to settle for a time, and the liquidportion then withdrawn by a p faucet suitably arranged for the purpose and placed in the fermenting-Vessel. The residuof bruised or cut fruit and again subjected to the action of the steam, as before, and so on until the whole fruit, or so much of it as is desired, has been disposed of. Meanwhile, as soon as the fermenting-vessel has been lled, or nearly filled, a portion of sugar is then added'to the must, in quantity but little mre than what is necessarytomexcte and support vinous fcrrnentatiomas such fruits are deti-` cient in saccharine matter;` care beingtaken, however, not to add too much, so as to gener-` ate. too much alcohol, but simply to leave the wine with an agreeably sweetish taste. Thus prepared itis allowed to ferment, and is treated during this `process in the same manner as other Wines.

With reference tothe boiling process I prefer to use steam as the agent, as it seems to develop and extract the aromatic principles and essential oils peculiar to y fruits Abetter than any other application of heat; but heat may be applieddirectly to the `boiling-vat for` y the same purpose; or' the boiling-vat may be z arranged on the inside of another vatiilled with water, and, through the application of` heat to the latter, boiled.

Again, instead ot'iirst bruising orcutting the fruit preparatory to being boiled or di,

gested it may be steamed first and then bruised; or, instead of l steaming it when whole, a little water `may be added to it` and then boiledV in the ordinary way, or by the application of steamthrough a coil of pipes arranged in the vat, and that whether the fruit is entire, cut, or bruised.

The length of time requiredfor the cooking may vary with the fruit, some kinds requiring much longer time than others, but `as a rule the fruit for all` practical purposes will f nbe found to have been sufficiently digested in, from one toflve hours, care being hadf to ATENT GFFICEt t N A wine prepared in this manner` from oranges, limes, or lemons, while having a most agreeable aromatic ievor and odor, not only possesses great febrifuge properties, but at the same time acts as a gentle stimulant.

Having thus described my invention, what I claim as new, and desire to secure by Letters Patent, is-

A Wine made from oranges, limes, or le1nons, or fruits ofthat Glass of which they are the representatives, in the manner described, to wit, by first boiling,` or otherwise digesting the fruit with steam and then adding saccharine matter to the liquid obtained therefrom, and afterward subjecting the must thus prepared to vinous ferment-ation, as speoied.

JNO. C. BAXTER.

Witnesses:

,1). HANNAY,

DONALD STUART. 

